So typically decadent bars are not something I eat for breakfast, but it seems like the perfect name for this recipe. This lemony piece of deliciousness is actually the perfect refreshing treat anytime!
I chose to drizzle it with a lemon glaze to add some extra flavor, but it's not necessary. This would also be good with any berry or a mix of berries. You could do blueberries and strawberries and make it a 4th of July treat for your BBQ this holiday weekend!!!
The recipe calls for granulated sweetener and a powdered sweetener for the icing. I used my favorite natural sugar alternative Swerve and it's on sale until July 7th!!! I use Swerve in all of my baked goods and ice cream recipes, it's the perfect healthy substitute and with a buy 2 get 1 free sale, it's time to stock up!! And, it's free shipping when you spend over $30 and it's unlimited packages (so for every 2 packs you buy, you get a bag free)! For this recipe I'd order at least 2 bags of the granulated so you get the free bag and one of the confectioners (powdered) or you can simply run the granulated thru a spice grinder or blender to powder it. That way you qualify for free shipping!
Lemon Blueberry Breakfast Bars
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 3 pastured eggs (I order from Tropical Traditions)
- 3/4 cup full fat coconut milk
- 1/3-1/2 cup granulated sweetener (I used Swerve for sugar free option)
- 1 1/2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup fresh organic blueberries* (or more if you prefer)
- 3/4 cup powdered sweetener (I used confectioner Swerve for no sugar option. You will need to run granulated sugar through a spice grinder or blender to prevent grainy icing)
- 4-5 tbsp fresh lemon juice
- 1/8 cup non-dairy milk (I used So Delicious unsweetened vanilla coconut milk)
- Combine the flour, sugar, salt and soda in a bowl and set aside
- Beat the eggs, coconut milk and lemon juice in a large bowl
- Combine the flour with the wet ingredients and the zest and mix until all of the clumps are out
- Fold in the blueberries
- Pour batter into a 8×8 greased dish
- Bake at 350 for about 30 minutes
For the icing:
- Place all of the ingredients in a blender and combine
- Drizzle over the bars once they have cooled.
*Any berry or combination of berries would work in here. I would cut any berry besides blueberries into smaller pieces.
For some reason, baked goods that use coconut flour tend to taste better cold. I suggest storing this in the refrigerator until you serve it or if you happen to have any left over!!